1. Lightly mix all ingredients in a fairly large bowl; leave 5-10 minutes to rise. It's important only to mix the batter enough to moisten, as overmixing will make the pancakes tough.
2. Gently fold down; leave again for 5-10 minutes if you have the time, and gently fold down again. (I don't usually bother, since everyone's starving!)
3. Cook over medium to medium-high on an oiled skillet until golden, carefully breaking apart any large lumps with the spatula. Serve immediately.

SO HOW'D IT GO?

:o when i made these pancakes they where super gross and hada horrible strong taste (EVERYONE who tried one complained!)and i followed the instructions exactly! =Si cant see how they sucked so bad as everyone gave a great review!i musta done something wrong >:( but i just cant figure out what!anyone wanna help? :(

Might have been the baking powder - it can have an off taste if you use too much. I know I only use about half of what the recipe calls for and they turn out just fine.

:o when i made these pancakes they where super gross and hada horrible strong taste (EVERYONE who tried one complained!)and i followed the instructions exactly! =Si cant see how they sucked so bad as everyone gave a great review!i musta done something wrong >:( but i just cant figure out what!anyone wanna help? :(

I seem to be having the same problem as uhblondie: pancakes overcooked on the outside but undercooked inside. I cooked these on number 2 on my gas burner (on a scale of 0-6) and this still happened.Can anyone suggest what the problem might be?Thanks.

I don't know why I have so much trouble with vegan pancakes. They always turn out funky, as if the outside is overcooked and crunchy (but not burnt) and the inside is slightly undercooked and gummy, and they never really get "golden brown." This goes for almost all vegan pancake recipes I have tried. I follow the recipes closely, too - even made sure to barely mix, as suggested. The only good vegan pancakes I make come from Aunt Jemima mix, but I'd rather avoid making those because of all the preservatives and crap. Does anyone have any advice??

It sounds more like you're cooking them at too high of a heat. Turn the burner on, add a touch of oil, and let it sit for a few minutes. Before you put the pancakes in, flick some water into the pan. The water should sizzle a bit but shouldn't pop all over the place (if it does, the pan is too hot). I find that getting the temperature right is the hardest part about cooking pankcakes!

Yes! Temperature is key! I heat my pan, just lower than medium, for as long as it takes me to mix the batter. Also, let pancakes cook long enough before flipping. The tops should be covered in bursting bubbles and the sides should be cooked, then flip.

7 years ago

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Anonymous

Making this was so nerve wracking: Have I mixed it too much? Should I mix it more? Are the lumps supposed to be that big? These pancakes weren't sweet enough for me. They tasted like corn fritters without the corn. So I added more sugar, more cinnamon and lots of maple syrup to the mix. I really had to restrain myself not to mix it and I probably didn't mix it enough. The lumps do actually come out in the cooking, as long as you break up the big ones.

I don't know why I have so much trouble with vegan pancakes. They always turn out funky, as if the outside is overcooked and crunchy (but not burnt) and the inside is slightly undercooked and gummy, and they never really get "golden brown." This goes for almost all vegan pancake recipes I have tried. I follow the recipes closely, too - even made sure to barely mix, as suggested. The only good vegan pancakes I make come from Aunt Jemima mix, but I'd rather avoid making those because of all the preservatives and crap. Does anyone have any advice??

It sounds more like you're cooking them at too high of a heat. Turn the burner on, add a touch of oil, and let it sit for a few minutes. Before you put the pancakes in, flick some water into the pan. The water should sizzle a bit but shouldn't pop all over the place (if it does, the pan is too hot). I find that getting the temperature right is the hardest part about cooking pankcakes!

Hi UhBlondie, I usually cook mine on a fairly low heat (gas mark 2) in a well-greased frying pan, then, after the top has set and bubbles have formed, flip (carefully!) and turn up the heat to 3 or 4 for a few seconds to crisp up. I find if you don't use much oil, you can get white and dark bits, but if you average a couple tablespoons per pancake assuming a fairly large surface area, that should work My cooker's a bit tempremental and that always seems to work for me! Good luck.

I don't know why I have so much trouble with vegan pancakes. They always turn out funky, as if the outside is overcooked and crunchy (but not burnt) and the inside is slightly undercooked and gummy, and they never really get "golden brown." This goes for almost all vegan pancake recipes I have tried. I follow the recipes closely, too - even made sure to barely mix, as suggested. The only good vegan pancakes I make come from Aunt Jemima mix, but I'd rather avoid making those because of all the preservatives and crap. Does anyone have any advice??